Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research, I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

The Process

Place whole chicken in Instant Pot breast side up.

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

Pass broth through a fine mesh strainer and return to pressure cooker.

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

And This is the Amazing Result…

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Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course
Main Course

Cuisine
Latin American

Prep Time5minutes

Cook Time1hour15minutes

Total Time1hour20minutes

Servings17

Calories479kcal

AuthorThe Foodie Eats

Ingredients

6lb.whole chicken

6cupswater

4tsp.Adobo seasoning

1tsp.black pepper

1medium yellow onionpeeled, quartered

2medium tomatoescored

1red bell pepperribs and seeds removed, chopped

1bunch of cilantrothoroughly washed

1Tbsp.garlicminced

1Tbsp.capers

2Sazón Goya packets

1/4cupgreen olivessliced

3cupsbasmati rice

Instructions

Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

Pass broth through a fine mesh strainer and return to pressure cooker.

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

Tanya

Chef Gary

May 22, 2018 at 8:38 am

I’m not completely sure with this particular method, but I think somewhere around 15 minutes at high pressure with a quick-pressure release. Again, I have not tested that, but it should be somewhere close.

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